Quantitative characterization method of aromatic vinegar flavor and based on electronic nose and electric tongue intelligent sensory technology

Abstract

The invention discloses a quantitative characterization method of aromatic vinegar flavor and based on electronic nose and electric tongue intelligent sensory technologies, and belongs to the field ofcondiment quality detection. Aromatic vinegars of different vinegar ages are selected as representative samples, a GC-MS technology is used for detecting the content of two main aromas of the samples; and a national standard method is used for detecting contents of physical and chemical indicators of taste of the samples. An electronic nose which is specially designed is used for obtaining smellinformation of the samples, and an electronic tongue system is used for obtaining taste information of the samples; and then data collected by the electronic nose and an electronic tongue and corresponding physical and chemical values establish a corresponding information model correspondingly, and characterization of flavor of the to-be-detected aromatic vinegar samples is realized. According tothe quantitative characterization method of the aromatic vinegar flavor and based on the electronic nose and electric tongue intelligent sensory technologies, the electronic nose and electric tongue intelligent sensory technologies are used for realizing quantitative characterization of the flavor of the aromatic vinegars of the different vinegar ages, the evaluation method is simple, rapid and intelligent and is reliable in results.

Description

technical field [0001] The invention relates to a method for quantitatively characterizing the flavor of balsamic vinegar based on electronic nose and electronic tongue intelligent sensory technology, belonging to the field of condiment quality detection. Background technique [0002] Balsamic vinegar, strong fragrance, best-selling both at home and abroad. As a condiment, the flavor of balsamic vinegar is an important sensory characteristic and a key factor to determine whether it can be accepted and purchased by consumers. Therefore, the characterization method of balsamic vinegar flavor not only helps consumers to better identify it, but also has very important significance for improving the production process of balsamic vinegar and promoting the development of vinegar industry. At the same time, it also has a positive effect on improving the discrimination technology of other condiments. [0003] At present, conventional physical and chemical detection methods, high p...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that it does not describe the characteristic aroma and taste characteristics of balsamic vinegar with different storage time

The disadvantage of this method is that it only analyzes the volatile odor of vinegar, but ignores the taste information of vinegar, the flavor of vinegar

This method uses SPME-MS for data collection, and there is room for improvement in detection speed; although this method distinguishes the production process, there is no further explanation for the difference between the two

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